A bread of Cyprus/Greece/Turkish origin.   Dough: Make 1-4 days ahead - 25g sugar - 4g instant dried yeast - 100g yogurt or buttermilk - 140g water - apx. 15g olive oil - 9g salt - 450g AP fluor   - Mix all but the flour. - Mix in the flour. - Knead, rest and repeat until a smooth strong dough forms. - Cover and rest for a night and up to 4.   Fillings: - 230g of a mixture of coarsely chopped salty cheeses - Fet